Photo of Golden Mashed Potatoes, Cauliflower and Carrots by WW

Golden Mashed Potatoes, Cauliflower and Carrots

SmartPoints® value per serving
Total Time
38 min
18 min
20 min
Yukon Gold potatoes have a creamy, buttery taste and texture, great for skinny mashed spuds. We added carrots and cauliflower for colour, volume and flavour.


Uncooked Yukon gold potato(es)

6 small, peeled, cut into 1-inch chunks (about 1 1/4 lb)

Uncooked cauliflower

1 pound(s), florets

Uncooked baby carrots

¾ pound(s), sliced in half lengthwise

Garlic clove(s)

4 clove(s), medium, peeled

Table salt

1½ tsp, divided

Fat free skim milk

½ cup(s)

Fat free sour cream

¼ cup(s)

Butter Buds Powdered mix

½ oz, (or similar product)

Black pepper

¼ tsp, freshly ground

Uncooked scallion(s)

¼ cup(s), sliced


  1. Place potatoes, cauliflower, carrots, garlic and 1 teaspoon of salt in a large saucepan. Add enough water to cover ingredients; bring to a boil. Boil until vegetables are tender, about 15 minutes. Drain; return to saucepan.
  2. Stir in milk, sour cream, Butter Buds, remaining 1/2 teaspoon each of salt and pepper. Process mixture in a food processor until smooth or puree in saucepan using an immersion blender; stir in scallions. Transfer to a bowl and serve. Yields about 3/4 cup per serving.


You can make this recipe one day in advance and then reheat it in the microwave. If you prefer a lumpier texture, mash the mixture with a potato masher until desired consistency instead of pureeing it. Consider adding some snipped fresh dill with the scallions for a nice change of pace.